Pumpkin Chocolate Chip Cookies – a delicious recipe with pumpkin, butter, egg, brown sugar, sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre heat oven to 350 degrees.
2
In a large bowl cream together butter and sugars, add the egg and then the pumpkin and vanilla, mix until well blended.
3
In a seperate bowl sift together dry ingredient; flour, baking soda, cinnamon, nutmeg, cloves and salt.
4
Slowly stir the dry ingredients into the pumkin mixture until well blended but don't over mix, add desired amount of chocolate chips.
5
Drop dough into cookie sheet and bake for 14 minutes, cool on sheet for 2 minutes Do not let the cookies brown they will be over baked.
6
Cookies should be slightly crisp on the outside and moist on the inside.
7
Taste great served warm or the next day.
8
Can't say how they would be on day 3, they've never lasted that long.
957
kcal
Calories
34
g
Fat
152
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 ½ cups pumpkin (I used Libby's), ½ cup butter (room temp.), 1 egg, ¾ cup brown sugar, and more.
Yes, Pumpkin Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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